Focaccia Chicken Sandwiches Recipe

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This recipe for Focaccia Chicken Sandwiches, by Linda Johnson, is from The Ann Arbor 2nd Ward Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Heat grill to medium-high. Combine tomatoes, basil, garlic, 2 T. of olive oil, oregano, and pepper in medium bowl. Set aside at room temperature for at least 1 hour. Brush the chicken breasts with the remaining 1 T. olive oil and grill until the juices run clear and the chicken is no longer pink in the center, turning only once. In a small bowl, combine the mayo with the vinegar. Slice each piece of focaccia in half horizontally. Toast the cut sides lightly. Spread each half with the balsamic mayo. Place the chicken on the bottom half of the bread and add a slice of cheese. Scoop the tomato mixture on top of the cheese. Top with the avocado slices and remaining bread slices. Can put sandwich in panini press or grill on both sides in skillet, if desired.

Personal
Notes:

Personal
Notes:

My sister-in-law, Laurie Cutler, is a great cook. This is her recipe we love grilled or not.

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